In the food halls of Galeries Lafayette I saw a Chinese man in the checkout queue buying 15 or more packets of the fanciest Le Bordier butterby Wendell Steavenson / December 8, 2017 / Leave a comment
Published in January 2018 issue of Prospect Magazine
Sitting in a crêperie on the Brittany coast, high blue winter day, mussels on the rocks at low tide, half way through a mouthful of crispy buttery crêpe complète, the classic buckwheat crêpe folded over ham, cheese and a fried egg.
“It’s a great crisis!” said my friend Laurent, explaining how the specialities of Brittany—Kouign-amann, sablé biscuits, the very crêpes we were eating—were under threat. “There is a shortage of butter in France! It’s a catastrophe!”
In October the French press was full of alarmist headlines and pictures of empty butter shelves in supermarkets and reports of puff pastry workers being laid off. “La penurie du Beurre!” the cry went up. The Minister of Agriculture faced questions in the Assemblée Nationale. The European market price of butter has doubled since last year. Pâtissières and bakers were quoted as being worried about the higher costs and difficulties in sourcing from their usual suppliers. Butter was being delivered that had been frozen. What would happen to the Christmas specialities of Bûche de Noël and galette des rois without butter? The New York Times, the Economist, the FT and other august publications ran stories, unable to resist the irony of the French running out of butter.